甜荞品质与生态因子和农艺性状的相关性研究初报

Preliminary study on relationship of common buckwheat quality with ecological factors and agronomic traits

关键词:  甜荞  产量  黄酮含量  蛋白质含量  相关分析  生态因子  农艺性状

Key words:  common buckwheat  yield  flovonoid content  protein content  correlation analysis  ecological factors  agronomic trait

摘要:

试验研究了8个甜荞品种在全国19个不同地点的籽粒品质(黄酮和蛋白质含量)变化以及品质和产量与生态因子和农艺性状之间的相关性。结果表明:不同品种间及同一品种不同地点间甜荞籽粒黄酮、蛋白质含量均存在显著变异。黄酮含量与海拔、生育期平均温度,以及蛋白质含量与纬度,甜荞产量与株高、单株粒数、单株粒重均呈显著相关,相关系数分别为0.271^*、0.588^**、0.495^**、0.270^*、-0.330^**、0.212^*。通径分析显示,单株粒数是产量的主要因素,单株粒数多有助于提高产量; 生育期均温是黄酮含量的主要因素,荞麦生育期间均温适当偏低利于黄酮积累; 纬度是蛋白质含量的主要因素,选择纬度较高地区有助提高蛋白质含量。研究还发现不同品种对生态因子的敏感性不同。 关键词: 甜荞; 产量; 黄酮含量; 蛋白质含量; 相关分析; 生态因子; 农艺性状

Abstract:

Variations of buckwheat grain quality(flavonoid and protein contents)and the correlations of the quality and yield with ecological factors and agronomic traits were studied using 8 common buckwheat varieties in 19 different locations across the country. The results showed that there were significant variations of seed flovonoid content and protein content among different varieties and different locations of the same varieties. There were all significant relationships of yield with plant height,grain numbers of per plant,and grain weight of per plant,of the flavonoid content with the elevation and the average temperature of the growth period,of the protein content with latitude,and their correlation coefficient were 0.271^*,0.588^**,0.495^**,0.270^*,-0.330^** and 0.212^*. The path analysis indicated that grain number per plant the key trait for yield,and the higher the grain number per plant, the higher the yield. The average temperature in the growth period was the key factor of the flovonoid content,and the suitable lower average temperature in buckwheat fertility period could increase the accumulation of seed flavonoid. Latitude was the key trait affecting the protein content,and higher latitude would help to increase the protein content. This study also showed that different varieties had different sensitivities to ecological factors.